Description
These Smoky Roasted Sweet Potatoes with Chipotle Mayo Delight offer a perfect balance of smoky, spicy, and tangy flavors. Tender and crispy sweet potato wedges are seasoned with smoked paprika and chili powder, roasted to perfection, and served alongside a zesty chipotle mayo dip that adds a creamy, flavorful kick. This easy-to-make side dish is ideal for weeknight dinners or gatherings.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chipotle pepper sauce
- 1/2 lime, juiced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for roasting the sweet potatoes to a crispy exterior and tender inside.
- Season the Sweet Potatoes: In a large bowl, toss the peeled and wedged sweet potatoes with olive oil, smoked paprika, chili powder, garlic powder, salt, and black pepper, making sure each piece is evenly coated for maximum flavor.
- Roast the Sweet Potatoes: Arrange the seasoned wedges in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes until they are golden brown, tender on the inside, and crispy on the edges. Flip halfway through for even cooking.
- Prepare the Chipotle Mayo: While the potatoes roast, mix together mayonnaise, chipotle pepper sauce, fresh lime juice, garlic powder, onion powder, salt, and black pepper in a small bowl to create a creamy, smoky, and tangy dipping sauce.
- Serve: Once the sweet potatoes are roasted, serve them hot alongside the chipotle mayo for dipping to enjoy a flavorful, smoky side dish.
Notes
- You can adjust the chipotle pepper sauce quantity to make the mayo more or less spicy.
- For extra crispiness, soak the sweet potato wedges in cold water for 30 minutes before seasoning and roasting to remove excess starch.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- To make this recipe vegan, substitute mayonnaise with a vegan mayo alternative.
